White Light: White Chocolate and Apricot Cookies Recipe

I'll confess: one of my favorite things about the publication Seattle Woman Magazine is that they often feature recipes from Macrina Bakery, a famous bakery around these parts. And in a recent issue, they featured a recipe for chocolate and apricot cookies. Delicious combination? I think so.

In my version, they get an even sweeter makeover by using white chocolate chips and a handful of candied walnuts, making for a tempting treat for customers at my store!

Of course, if you can't stop by to try them, make the magic happen in your own household: here's my adaptation of the recipe.

White Chocolate and Apricot Cookies

Adapted from Macrina Bakery

Makes 15 jumbo cookies, or up to 36 small cookies

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon finely ground espresso or coffee
• 10 ounces white chocolate chips
• 3/4 cup apricots, diced
• a generous handful of candied walnuts (optional)
• 8 ounces butter, at room temperature
• 1 1/2 cups sugar (original recipe called for half white and half brown, but I only had white--still tasty)
• 2 eggs
• 2 teaspoons pure vanilla extract

Procedure 

1. Combine flour, baking soda, salt, and espresso in a medium bowl. Mix with a whisk until evenly distributed. Add chocolate chips and apricot bits and mix well. Set aside.
2. Combine the butter and sugar in a stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg at a time, mixing until incorporated. Scrape down the sides of the bowl, and then add the vanilla. Continue mixing until butter, sugar, eggs, and vanilla are all incorporated (about 1 minute). Scrape down the sides of the bowl.
3. Add the dry ingredients in 3 additions. Mix on low speed for no more than 1 minute. Remove bowl from mixture and do a final mix with a rubber spatula.
4. Remove from bowl and chill for at least one hour.
5. Preheat oven to 350. Line two baking sheets with parchment.
6. Scoop dough with a medium-sized ice cream scoop to form 1-inch balls. Leave at least an inch and a half around each cookie to allow for some spreading.
7. Bake cookies for 15-18 minutes, turning about halfway to ensure even baking. Cookies should be golden at the edges but soft in the middle.
8. These cookies will keep for up to 3 days in an airtight container.

Comments

[RH]

Can you clarify whether you're using dried apricots or fresh?

[Wei-Wei]

These sound delicious! Apricots go surprisingly well with chocolate. :)

[Cakespy]

RH: I used dried, unsulphured apricots - sorry for the confusion!

[Elizabeth]

These look hell of tasty, but I'm not a big apricot fan---can I just substitute the 3/4 cup of apricots with the same amount of candied nuts?

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[CakeSpy]

Elizabeth: I am no chemist, but I do believe the apricots add some moisture. I wonder if some other dried fruit (of your choice) might work as a substitute? I'll bet dried apples, cranberries, raisins, etc would work. OR - maybe extra chocolate chips or candied nuts as you propose...let me know how it turns out!

[Elizabeth]

Awesome, possum, I'll give that a go. Many thanks!

[Joy]

I have been looking for a recipe just like this. I finally am able to use up some of the dried apricots I have in the house.

[Maria]

Hey, I've been wanting to make big chewy cookies like in America for a while (I'm french, cookies are small and crispy here) and i tried your recipe today. The dough tastes really good, as for the cookies, they're in the oven... But I used fres apricots, i hope it will be okay. Thanks for the recipe!

[CCRecipe]

I totally love this idea of adding fresh fruit to a cookie--especially this combo--white chocolate and apricot. Cant wait to try them. Thanks, Christine